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Mediterranean Tapenades

Classic Basil Pesto

Tapenades and Pestos can be used for so much more than tossing into pasta or topping a cracker!  Our scrumptious Mediterranean style Tapenades and Pestos are made using delicious, good for you ingredients and make the perfect topping for appetizer sized pizzas.  Each delightful blend is reminiscent of an afternoon wine party in a Tuscan vineyard.  We are certain that you will enjoy each and every flavor as much as we do!

When topping your pizzas, use your imagination — mix flavors that you like to create your own unique toppings. 

This method uses your bread machine’s dough cycle for mixing and kneading and for the initial rise.  You can make awesome pizza dough using your KitchenAid mixer.  A pizza stone is a good investment if you enjoy pizza and artisan style breads.  It is not only great for your homemade pizzas and artisan breads but for reheating store bought as well. 

If you don’t want to make pizza, why not top toasted baguette slices instead? 

You can also purchase pizza dough from Italian markets, Fresh 'n Easy Stores, and many pizza parlors. 

Pizza Dough

Ingredients

1 tablespoon active dry yeast
3/4 cup water
2 3/4 cups all purpose flour*
1 teaspoon salt
1 tablespoon extra virgin olive oil
*extra flour for hand working the prepared dough
Corn meal for dusting

Preparation Method

Place all ingredients EXCEPT for yeast, into bread maker. 

Add the yeast according to the appliance directions.

Prepare dough using the dough setting on bread maker.  When dough cycle is complete, turn dough onto lightly floured work surface.  Using the heel of your hand, knead about 10 times. 

Divide dough into 24 equal pieces.  Roll each piece into a ball, then flatten with the heel of your hand.  Now, gradually pull, lift and stretch the dough with your fingers and work into a rustic circle.

For a more uniform look, roll out the kneaded dough to 3/8” thick and cut with a 1-1/2’ diameter cookie cutter.  

Transfer to  baker’s peel or baking sheet that has been lightly dusted with corn meal.  Cover with a cotton towel and allow to rise again, until almost doubled — about 20 minutes.  Top and bake according to directions below.

Directions for Filling and Baking

Now for the best part — the Toppings!  Theses suggestions  are for individual pizzas, using the recipe above.  Purchased pizza or bread dough can be substituted.  Just remember — the quality of what you use will directly affect the quality of the finished product!  Adjust the amounts of each topping depending upon the size of each pizza and your personal preference. 

The following topping combinations have been enjoyed at many of our family gatherings.  Bits of cooked Italian sausage or chicken can be added for more flavor. 

Filling Suggestions:

Cheese:  Use fresh Parmesan or a blend of Parmesan, Romano and Asiago — both finely grated (powdery) and shredded,  Feta cheese with herbs,  and fresh Mozzarella.

Lemon or Kettle Roasted Garlic Extra Virgin Olive Oil with Artichoke Tapenade

Lemon Extra Virgin Olive Oil with Green Olive Tapenade, Feta Cheese & a fresh lemon zest garnish

Lemon Extra Virgin Olive Oil with Basil Pesto & freshly shredded Parmesan Cheese

Extra Virgin Olive Oil or Basil Garlic Grapeseed Oil with Red Bell Pepper Tapenade, a thin slice of Mozzarella & fresh basil

Extra Virgin Olive Oil with Portabella Tapenade & Feta Cheese or freshly shredded Parmesan Cheese 

Directions for Topping and Baking Pizza

Preheat the oven to 450 degrees F.  If using a pizza stone, place it on an the lowest rack in your oven. 

Drizzle each pizza with a bit of oil, sprinkle with the finely grated cheese, add toppings and additional cheese.

Bake at 450 degrees F for 10 minutes.  Turn temperature down to 400 and bake 5—10 minutes more, taking care not to over bake. 

You can also bake these little gems ahead and reheat in the microwave for a few seconds. 

Looking for ways to use up that last spoonful of olive oil, bread dipping oil or gourmet spread?  Our new blog, Dibs and Dabs offers delicious suggestions for making every last dab count!